Description
This No-Bake German Chocolate Pie is a luscious, layered dessert combining a crunchy chocolate cookie crust with creamy coconut-pecan filling and a rich chocolate cream topping. Perfect for chocolate lovers who want a decadent treat without turning on the oven, this pie sets in the refrigerator and features classic German chocolate flavors with a modern twist.
Ingredients
Scale
Pie Crust
- 1 9-inch chocolate cookie pie crust, ready-made
Coconut-Pecan Filling
- 1 cup sweetened shredded coconut, divided
- 1 cup chopped pecans, divided
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Chocolate Cream Layer
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
- 1 1/2 cups cold whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups frozen whipped topping, thawed, plus extra for topping
Topping and Garnish
- Extra whipped topping
- Remaining coconut and pecans reserved from filling mixture
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
Instructions
- Prepare the crust: Set the ready-made chocolate cookie pie crust on a baking sheet and place it in the refrigerator to chill while you prepare the filling layers.
- Make the coconut-pecan filling: In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and kosher salt. Warm over medium-low heat, stirring frequently until the butter is melted and the mixture is smooth and slightly thickened.
- Add coconut and pecans: Remove the saucepan from heat and stir in 3/4 cup of the shredded coconut and 3/4 cup of the chopped pecans, reserving the rest for garnish. Stir in the vanilla extract until evenly combined.
- Cool and layer the filling: Let the coconut-pecan mixture cool for 10–15 minutes to thicken and cool from piping hot. Then pour it into the chilled chocolate crust and spread evenly. Return the pie to the refrigerator while making the chocolate cream layer.
- Prepare chocolate cream mixture: In a large bowl, beat the softened cream cheese until smooth and lump-free. Sprinkle the instant chocolate fudge pudding mix over the cream cheese and beat to combine.
- Add milk and beat: Gradually pour in the cold whole milk while mixing, beating until the mixture thickens and becomes smooth and pudding-like.
- Fold in whipped topping: Gently fold the thawed whipped topping into the chocolate mixture with a spatula until fully incorporated and fluffy.
- Layer chocolate cream on pie: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer. Spread gently to avoid disturbing the bottom layer. Smooth the top.
- Chill the pie: Cover the pie loosely with plastic wrap, making sure it doesn’t touch the surface, and refrigerate for at least 4 hours or overnight to fully set and firm up.
- Finish and serve: Just before serving, top the pie with extra whipped topping, sprinkle with reserved coconut and pecans, and drizzle chocolate syrup or warm hot fudge sauce over the top. Slice with a warm, wet knife for clean cuts and serve chilled.
Notes
- Use a warm, damp towel to wipe the knife between slices for clean, neat pieces.
- The pie must chill for several hours to set properly, so prepare in advance for best results.
- Feel free to substitute low-fat milk and reduced-fat whipped topping for a lighter version.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit pecans and add extra coconut or use chopped toasted almonds if preferred.
